Bacon, Egg and Cheese Pappardelle
This decadent pasta dish is easy to make and pure comfort food.
Servings: 4 servings
Calories: 403kcal
Cost: $7
Ingredients
- 8 Ounces Pappardelle pasta
- 2 eggs brought to room temperature and beaten
- ½ cup grated Parmesan cheese plus extra for serving
- 1 Tablespoon olive oil
- 6 Slices precooked bacon chopped
- 2 Cloves minced garlic
- 1 cup low sodium chicken broth
- 2 Tablespoons fresh parsley chopped
Instructions
- Cook pasta in a pot of salted water according to package instructions for al a dente. Drain and keep warm.
- In a small bowl, whisk together the eggs and cheese. Set aside.
- While pasta is cooking, heat olive oil on medium high heat in a large frying pan. Add bacon and garlic to the pan. Once the bacon and garlic start to sizzle, add chicken broth and bring to a simmer.
- Reduce heat to low and add drained, cooked pasta. Mix well and cook for a minute or two so that pasta blends with the liquid.
- Turn heat off and add egg mixture. Mix gently so that pasta is combined with the egg and cheese mixture.
- Transfer pasta to a bowl and sprinkle with parsley. Serve with extra Parmesan cheese.
Nutrition
Calories: 403kcal | Carbohydrates: 43g | Protein: 21g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 152mg | Sodium: 459mg | Potassium: 307mg | Fiber: 2g | Sugar: 1g | Vitamin A: 431IU | Vitamin C: 3mg | Calcium: 176mg | Iron: 2mg